|
|
|
FAVORITE RECIPES |
|
|
|
|
|
|
Lamb and Black Bean Chili
Originally published in
FamilyFun Magazine |
|
|
|
|
The flavor of chili improves with age,
so prepare this recipe a day in advance and reheat
it in the microwave oven, advises contributor Becky
Okrent. Microwaving cuts the cooking time way down
for this chili.
|
|
INGREDIENTS: |
|
1 lb. lean ground lamb
|
|
2 tbsp. vegetable oil
|
|
1 large green pepper, seeded and
chopped |
|
1 medium onion, diced (about 1
cup) |
|
2 cloves garlic, crushed
|
 |
|
4 tsp. chili powder |
|
1 tsp. ground cumin |
|
1 tsp. dried oregano |
|
1/4 tsp. cayenne pepper, or to
taste |
|
Two 16 oz. cans black beans with
their liquid, or 4 cups cooked black beans
|
|
One 16 oz. can peeled, whole
tomatoes with their liquid |
|
Several sprigs of fresh cilantro,
torn or minced |
|
1 or more jalapeno peppers,
seeded and minced |
|
Salt and pepper |
|
|
|
|
Crumble the ground lamb with a fork in a 2- to 3-quart microwave-safe casserole.
Cook on High for five minutes, stirring once halfway through the cooking time.
Transfer the meat to a strainer to drain out excess fat and wipe the inside of
the casserole with a paper towel.
|
|
2. |
In the same dish, combine the oil, green pepper, onion, and garlic. Cover and
cook on High for five minutes, stirring once. Add the chili, cumin, oregano,
cayenne, beans, tomatoes and cilantro and mix well. Cover tightly and cook on
high for fifteen minutes. Stir in the minced jalapeno and cook on High,
uncovered, for an additional ten minutes. Add salt and pepper to taste. The
flavor improves with age, so prepare this recipe a day in advance and reheat in
the microwave oven. Serve with rice and warmed tortillas, offering garnishes
such as sour cream, grated cheddar or Monterey Jack cheese, chopped tomatoes,
chopped red onion or diced avocado with lime juice. Makes 6 to 8 servings. |
|
|
more recipes |
|
|
|
|
|
|
|
|
|
